Describe the coagulation of milk in the alimentary canal.
The milk contains soluble protein casein. In the stomach, pepsin converts soluble casein to insoluble paracasein. Paracasein precipitates as calcium paracaseinate to form semi solid curd. This is known as coagulation of milk.
Rennin is another milk coagulating enzyme present in gastric juice. Rennin hydrolyses casein to paracasein resulting in coagulation of milk.
In small intestine, the pancreatic juice contains chymotrypsin which hydrolyses casein to paracasein and thus coagulates milk.
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